for 4 person

Herb polenta

1 litre	milk water (1/2 milk, 1/2 water)
1 tsp	salt
200 g	medium-fine polenta
3 tbsp	herbs (e.g. marjoram, rosemary, thyme, finely chopped)

Dip

200 g	crème fraîche
50 g	Kalamata olive, drained, pitted, finely chopped
30 g	dried tomatoes in oil, drained, finely chopped
a little	pepper

Charcoal/gas/electric grill

2 tbsp

olive oil

How it's done

Herb polenta

Bring the milky water to the boil in a pan. Stir in the salt, cornmeal and herbs, reduce the heat and simmer for approx. 10 mins. over a low heat, stirring constantly to form a thick paste. Rinse a baking tray in cold water and spread the polenta onto the back of the tray (approx. 28 x 36 cm). Leave the polenta to cool, cut into slices measuring approx. 4 x 8 cm.

Dip

Mix the crème fraîche, olives and tomatoes, season.

Charcoal/gas/electric grill

Spread both sides of the polenta slices with oil, cover and grill over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side. Serve the polenta slices with the dip.

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